Preparation method of fast fermented preserved carrots ripened by biological enzyme

A technology for preserved carrots and carrots, which is applied in the direction of food science and the like, can solve the problems of shortened ripening time, low added value of products, and difficulty in storing fresh carrots.

Pending Publication Date: 2021-04-20
HARBIN TIANYI ECOLOGICAL AGRI BYPROD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to solve the problems of difficult storage of fresh carrots, difficult to preserve, single product processing method, low product added value, etc., and can shorten the ripening time and reduce energy consumption, and provide a preparation m

Method used

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Examples

Experimental program
Comparison scheme
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specific Embodiment approach 1

[0017] Specific implementation mode one: what this implementation mode records is a kind of preparation method of biological enzyme matured fast fermented preserved carrot, and the concrete steps of described method are:

[0018] Step 1. Raw material selection: select fresh carrots without damage by diseases and insect pests;

[0019] Step 2. Wash and cut into pieces: wash the carrots with clean water, drain the water on the surface of the carrots and cut them into small pieces of 3-5cm for later use;

[0020] Step 3, bagging and sealing: put the cleaned carrots into a high temperature resistant food plastic bag;

[0021] Step 4. Autoclaving: After sterilizing at 105°C for 10 minutes, cool to 55°C naturally;

[0022] Step 5, adding enzyme: spray compound enzyme solution evenly according to 10% of raw material amount;

[0023] Step 6, enzymatic hydrolysis aging: put the carrots obtained in step 5 into a closed fermentation container for enzymatic hydrolysis aging, and use var...

specific Embodiment approach 2

[0026] Specific embodiment two: the preparation method of a kind of bio-enzyme ripening fast fermented preserved carrot described in specific embodiment one, in step five, compound enzyme is hemicellulase, cellobiase, xylanase, pectinase, The mass ratio of flavor protease and cellulase is 2:1:1:2:2:2, and 0.1g to 2g of compound enzyme is added to every 100mL of water to obtain a compound enzyme solution.

specific Embodiment approach 3

[0027] Specific embodiment three: the preparation method of a biologically enzyme-ripened and rapidly fermented preserved carrot described in specific embodiment one, in step six, the temperature control parameters of the enzymatic ripening are as follows: keep at 65°C for 12h, 65°C-100°C Keep for 4 hours to inactivate the enzyme, and ventilate for 5 hours at 100°C to 45°C. 65°C~100°C means that it takes 4 hours to raise the temperature from 65°C to 100°C, and the same is true for 100°C~45°C.

[0028] Cellulase (EC3.2.1.4, endoglucanases), which belongs to endoenzymes, can hydrolyze the non-crystalline region inside the cellulose molecule, randomly hydrolyze the β-1,4-glucosidic bond, and truncate the long-chain cellulose molecule, Produce a large amount of small molecule cellulose with non-reducing ends, and hydrolyze cellobiose from the reducing and non-reducing ends of the cellulose molecular chain; cellobiase belongs to hydrolases, which can efficiently hydrolyze the non-r...

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PUM

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Abstract

The invention discloses a preparation method of fast fermented preserved carrots ripened by a biological enzyme, and belongs to the technical field of functional food development. The method solves the problems that carrots are difficult to store, difficult to preserve, low in additional value and the like. The method comprises the following steps: selecting fresh carrots; cleaning the carrots, performing thorough draining, cutting the carrots into small blocks, and putting the small blocks into a high-temperature-resistant plastic bag; performing sterilizing at 105 DEG C for 10 minutes, and performing natural cooling to 55 DEG C; uniformly spraying a compound enzyme solution according to 10% of the quantity of the raw materials; putting the carrots into a closed fermentation container, and performing variable-temperature enzymolysis and ripening; opening a plastic bag, performing heating at 45 DEG C, performing ventilating, and removing moisture on the surface of the product; and transferring the fermented preserved carrots into a cold storage of minus 5 DEG C for after-ripening for 3 days, and performing vacuum packaging. According to the invention, no food additive is added, beta-carotene and polyphenol substances are obviously increased while original nutritional ingredients are retained, and besides, a functional component namely melanoidin is newly added, so that the health-care effects of oxidation resistance, tumor resistance, bacteria resistance and the like of the product are greatly improved.

Description

technical field [0001] The invention belongs to the technical field of functional food development, and in particular relates to a method for preparing preserved carrots ripened by biological enzymes and rapidly fermented. Background technique [0002] Carrot (Daucus carota L.var.sativa Hoffm) is native to Central Asia and was introduced to my country at the end of the Yuan Dynasty. It is also known as "longevity vegetable", "earth ginseng" and "golden bamboo shoot". Carrots belong to the Umbelliferae family and contain many nutrients that are beneficial to the human body, such as protein, sugar, vitamins, iron, calcium, potassium, etc. Studies have shown that carrots and their products can enhance human immunity, anti-aging and anti-aging, lower blood pressure, and prevent and fight cancer. They have important medicinal value and health care functions, and have high nutritional value, unique flavor, and bright color. It occupies a very important position in the production ...

Claims

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Application Information

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IPC IPC(8): A23L19/10A23L33/00A23L29/00
Inventor 董艳姬妍茹杨庆丽张正海石杰宋淑敏魏连会李国巍田媛高宇肖湘聂迪
Owner HARBIN TIANYI ECOLOGICAL AGRI BYPROD
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